Cooking barbecue is a very serious task. We can say that this is a special ritual. Each lover of this dish has his own recipe for how to soak the barbecue. A lot depends on the correct marinade. First of all, it is the taste and aroma of barbecue. Thanks to the marinade, you can make tough meat, more tender and juicy. Frying meat is half the battle, the main thing is to know what to marry shish kebab.
There are many options for making marinade. What just do not use in order to make the meat tasty. Naturally, each recipe has its pros and cons. And, of course, it is worth considering personal preferences of each. I will try to tell what and how to soak the barbecue.
A lot depends on the marinade. If the recipe is selected correctly, then it will soften the fibers of the meat, making it tender. In addition, the time for frying kebab is reduced. So, a few recipes for how to soak the barbecue.
First, a few recommendations for choosing dishes. A wooden container has the ability to absorb, so it is not recommended to use it for pickling. Aluminum cookware is also not suitable for this process. In recipes, products containing acid are usually used, and they react with this metal. Therefore, we take an enameled container and proceed to the preparation of the marinade.
There are many opinions regarding the use of vinegar in a marinade. I must say right away that this is not advisable. It does not improve the taste of meat, and even makes it more stringent. In addition, a very pungent smell and strong acid will kill the real aroma and taste of meat.
If you do not know how to soak the barbecue in the best marinade, then choose white wine. This is the most sophisticated way. In the historical homeland of barbecue, the Caucasus, they use special wine intended for the preparation of this dish. But if you are not the owner of such a drink, then you can simply take any dry white wine. About 300 ml of wine will be needed per kilogram of meat. It will give the meat a light aroma and make it tender and juicy. Believe that your guests will be amazed at the wonderful taste of the prepared dish.
Of course, wine is not the only marinade ingredient. In all cases, it is recommended to add onions, sliced in half rings or even chopped with a blender (there is an opinion that in this case he will give all his juices to meat). A lot of onion is required, almost as much as meat. But before frying, be sure to remove it from pieces of meat so that it does not spoil the appearance of the dish, burning on skewers. Onions are fried separately and served already at the cooked kebab.
So, we cut the meat with the necessary pieces and put into a container, alternating with layers of chopped onion. Then we take the wine and add spices and salt to it. Experienced chefs can determine the proportions on the eye, but you can also use seasonings in bags, on which the proportions are exactly indicated. Pour the cooked marinade over the meat and lightly crush it. It should not float in the marinade.
The French use Dijon mustard as a marinade. Its delicate taste will not spoil the meat and give it a slight pungency. But before you soak the barbecue, you should cut it into regular pieces of the same size. For marinade use a mixture of ketchup and mayonnaise.
Mineral water can be called the simplest product for soaking meat. Bubbles of gas soften the fibers of the meat and make it tender. You can mix mineral water with lemon juice. The meat will not only become soft, but also acquire a slight acidity.
When pickling, do not forget about spices. Bay leaves, peppercorns, all kinds of peppers and herbs give the meat a refined aroma.
Now you know how to cook barbecue at home, and you can safely experiment and treat your friends and family with your culinary masterpieces.